What if my fondant is too dry

Also I also roll out on icing sugar.. Home Recipes. Experience the world of cake decorating like never before with Cake Central Magazine! Fondant Too Dry! Justcakes Posted 3 Feb , pm. Wendoger Posted 3 Feb , pm. Quote: Originally Posted by rach1 I use fondant icing all the time.. MissBaritone Posted 4 Feb , am. Trex is the UK equivilant of Crisco. About CakeCentral. Privacy Policy Terms Of Use. Newsletter Subscribe Submit. It is very easy for you to make simple, common mistakes that will make your fondant impossible to use.

Fondant can become too moist, too warm, too soft and too dry. Follow these simple steps to replenish any moisture your fondant may have lost during the decorating process. Rub the areas gently with the shortening in circular motions to meld the pieces together. Cover large cracks on the fondant with softened fondant. Knead a small handful of fondant in your hands to warm up. Rub the warmed fondant over the crack in a circular motion. Press and pinch the cracked portions together.

Rub the new fondant piece into the torn fondant so it looks smooth. Rub a pea-sized amount of shortening over the area in circular motions so it looks like one solid piece. Aside from sugar, there are other ingredients that make up fondant. There needs to be the right ratio of wet to dry ingredients in order for you to end up with a nice pliable dough.

Too much liquid and you will get a fondant that is very soft right out of the package. Too much gum or dry ingredients and you will get a fondant that is dry, crumbly, or rubbery. Ideally, with a good brand of fondant, you want it to be a nice pliable dough. Not too soft, not too rubbery, but just right. Ready to level up your cake game? Learn the 5 essential cake decorating skills in my FREE mini-course.

Elephant skin is when your fondant appears to look like elephant skin — cracked and wrinkly. Elephant skin is usually an indication that your climate is way too dry or that you are not working quickly enough. This is caused by the top layer of fondant drying and forming a skin like a crust and then you trying to move it. Moving it will cause that top layer to stretch and crack or wrinkle.

I hope you have found that useful. Why is my fondant sweating?